I really like to eat artichokes as an appetizer in its raw form, but it turned out that it is possible to prepare a lot of delicious and healthy dishes. For starters I chose the 4 simple recipe. I hope you will enjoy. :)

Recipe number 1. Jerusalem artichokes stewed with rosemary

Ingredients:

1 tablespoon olive oil;

2 cups (about 450 g), peeled and diced Jerusalem artichoke;

2 tablespoons water;

salt and pepper to taste;

1 tablespoon butter;

2 sprigs fresh rosemary;

1½ tablespoons balsamic vinegar.

preparation

Heated in a saucepan 1 tablespoon of olive oil and add to peeled and diced Jerusalem artichokes and water. Add salt and pepper to taste. Cook on medium heat, stirring often, about 8 minutes, or until such time as the Jerusalem artichoke acquire a golden hue, and put in a dish.

In the same pan, add a tablespoon of butter and rosemary. To cook for about 2 minutes, until the butter begins to brown. Then remove the pan from the heat, add to balsamic vinegar sauce and mixed well.

Watered the sauce ready artichoke and are applying to the table.

Recipe number 2. Jerusalem artichoke with rice and lemon

Ingredients:

1 kg of artichoke, peeled and cut into large chunks;

¼ cup olive oil;

½ medium onion, diced;

2 cups water;

1 teaspoon of sugar;

½ teaspoon salt;

1 tablespoon rice;

1 tablespoon lemon juice;

1 tablespoon of dried mint.

preparation

Adds a deep frying pan olive oil and onions passeruete in it for about 5 minutes or until it becomes golden. Then add the sliced ​​Jerusalem artichokes and onions passeruete with 5 more minutes.

Add to the pan 2 cups of water, salt and sugar. Bring to a boil and cover with lid. Bates fire and boil for 5 minutes.

Then add the lemon juice and rice, stir well and cover with lid. We reserve languish on low heat for 20-25 minutes more.

After the Jerusalem artichoke is cooked, add to pan dried mint, mixed well. Leaves briefly to dish steeped in the aroma of mint, and filing on the table.

Recipe number 3. Cream soup with Jerusalem artichoke and celery

Ingredients:

2 tablespoons butter;

1 cup chopped onion;

2 stalks celery, cut into small pieces;

2 large cloves garlic, crushed;

1 kg of artichoke, peeled and cut into pieces;

1 liter of water or broth (chicken or vegetable);

salt and black pepper to taste.

preparation

Preheat the butter in a saucepan for soup. Add to the onions and celery until soft and passeruete. Then you put in a pan chopped garlic, add salt and cook 1 more minute.

Jerusalem artichokes and add 1 liter of water or broth, mixed well, cover the pan with a lid and reduce the fire. Simmer the soup for 45 minutes or as long as the artichoke starts to be boiled soft.

Ready soup whip in a blender and pass through a fine sieve to obtain a homogeneous mash. You try it to taste and add the required amount of salt and black pepper. Served on the table.

Recipe number 4. Salad with Jerusalem artichoke, arugula and Parmesan

Ingredients:

2 tablespoons of orange juice;

1 tablespoon + 1 teaspoon red wine vinegar;

1 teaspoon mustard;

5 tablespoons olive oil;

450 g of Jerusalem artichoke, peeled and cut into thin slices;

150 g arugula;

55 g Parmesan cheese, cut into thin slices.

preparation

Mixed orange juice, mustard and vinegar in a small bowl. Then gradually add to the olive oil, stirring constantly, to salad dressing was homogeneous. Add salt and pepper to taste.

In the bowl lay out arugula, thinly sliced ​​artichoke and parmesan. Pour dressing and mixed well (you can even hands). Ready salad filing on the table.